Wiener Schnitzel or scallopini, as they are called in Italy or escalopes in France, consist of thinly sliced meat usually veal or pork, although chicken may also be used. The meat slices are tenderized and rendered thinner with a meat mallet and then they are dredged in flour and breadcrumbs and pan fried.

Ask your butcher to prepare the scallops for you. Usually I am not satisfied and I always render then even thinner until about 1 cm thick.

In case we have a lot to fry, in order to keep the other hot, preheat oven at about 120 degrees and keep them hot in the oven. Never cover them because they will turn soft from the steam.

Actually Peter has given me the recipe and next time I shall make it. So if any one else wants to make the sauce I am quoting Peter’s recipe:“To make a mushroom sauce for your schnitzel, saute some sliced mushrooms (fresh), then add some flour, some white wine, stock, reduce and finish with a bit of cream”. Thanks Peter.